Garam is the Indian word for warm. This blend of spices from the colder climates of Northern Indian adds a sense of warmth to the mouth. Masala is the Hindi word for spice. Like other regional spice blends there are many variations. Recipes for masalas vary according to regions, as well as individual cooks, who often concoct a new masala for each dish as needed. This rich, slightly sweet blend will save you that step and still deliver authentic Indian flavor. This delectable blend consisting of a special mix of spices is a sort of final touch that can give any food an Indian flavour.
An all-purpose, spicy warm (but not hot) Indian seasoning, Organic Garam Masala is a traditional ingredient in Indian tandoori, samosas, kormas, and dahl.
Indian cooks use it primarily to flavor meat and poultry, and they most often add it just before serving rather than during cooking.
You will not come across a “fixed” recipe for garam masala in India, the variations are as numerous as the diverse population when you move from North to South and East to West. Every state, every village, every household has their own traditional recipe for garam masala handed to them from generation to generation.
Its ingredients are a special mixture of common spices that together give a subtle and unique (while being non-spicy and only mildly hot) flavour to foods. Its ingredients are a special mixture of common spices that together give a subtle and unique (while being non-spicy and only mildly hot) flavour to foods. Garam masala is one of the „must have‟ elements in a typical Indian kitchen.
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Organic ajwain, also known as bishop's weed, bishop seeds, or carom, is an herb commonly used in Indian cuisine. Although ajwain is rarely used raw, when dry-roasted or fried in ghee or oil, it develops a subtle, complex aroma and flavor, similar to that of caraway or thyme, though notably brighter. In fact, bishop seeds are so powerfully aromatic that only a slight amount is necessary to transform a dish with its exceptional flavor. While ajwain can be used to add flavor to a wide variety of dishes, it is frequently used to prepare a paratha, or traditional Indian pan fried flatbread, called "ajwain ka parantha."View full product details
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Amla berries are nature’s gift to mankind and are an indispensable component of ancient Indian Ayurvedic medicine system. The product is derived from Amla, or Indian gooseberry fruit born on small to medium-sized deciduous trees native to India. The berries are greenish yellow to yellow, with a fibrous inner texture. Harvested in autumn by hand, they have a sour, bitter, and astringent taste. In Hinduism, the amla tree is considered sacred to the goddess Lakshmi. Amla powder is preferred more than fresh Amla as its bio availability is higher than Amla Fruit. It is soluble in water, a brown free flowing powder and contains almost 15% poly-phenols. A much beloved staple of traditional Ayurvedic medicine, amla is considered a cooling pitta herb. Both fresh berries and dry powder are very rich in ascorbic acid, tannins, polyphenols, flavonoids, kaemferol, ellagic acid and gallic acid.View full product details
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavor they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetizers and snacks. Bay leaf is used as a spice to impart flavor to a variety of dishes of various cuisines around the world, both vegan and non-vegetarian. Crushed leaves impart a more intense flavor than whole leaves. It is one of the constituents of the Indian Garam masala, a mixture of spices. Bay leaves also have the property of repelling flies, moths, roaches, mice etc.View full product details
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